Preparation

Paneer can be quickly made by baking ricotta cheese at 350F for about 30 minutes. You can also substitute soft tofu (soya paneer).

If using frozen spinach thaw it separately in a bowl first. Add the liquid as well as the spinach as it improves the color of the koftas.

In a food processor (or large bowl) combine all the ingredients and mix to a stiff batter (or very soft dough). Form round balls about 1 inch around then flatten them slightly. Place them in a steamer. Steam the koftas for about 20 minutes until they are firm and slightly raised.

Makes about 12 dumplings. Serve in a spicy gravy such as Makhani, your favorite curry.

Each (2 dumpling) serving contains an estimated:

Cals: 136, FatCals: 38, TotFat: 4g

SatFat: 2g, PolyFat: 0g, MonoFat: 2g

Chol: 13mg, Na: 318mg, K: 193mg

TotCarbs: 17g, Fiber: 3g, Sugars: 1g

NetCarbs: 14g, Protein: 8g

Notes

I made these to serve with makhani gravy. They made a complete dinner.

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Reviews

I used fresh spinach and my own homemade paneer. When I tried to process the ingredients, it formed dry crumbles, not a dough. I added some sour cream to hold it together, and it became a somewhat sticky dough. They ended up delicious, though.